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Thursday, November 04, 2010

Mathri - North Indian Pharal

Heard of Cosmo Diwali, that’s how we might celebrate it. The Foodie has his inputs and I’ve mine, we conveniently modify both in accordance with our moods-likes-interests. So after preparing Chivda, I had planned Shankarpali – sweet or savoury diamonds – we were discussing the preparations when The Foodie found this very similar to one of his Marwadi style Pharal – Mathri.

This is totally The Foodie’s recipe – quite similar to Savoury Shakarpali – a bit easier as you don’t have to cut them in any specific shapes. Even this Pharal can be prepared by the basic pantry ingredients. I had not planned this to go on blog, so didn’t click any snaps earlier, but you can see the end output.

You Need:

Flour(Maida): 2 cups

Semolina Flour(Rava): ½ cup

Carom seeds (Ajwain): 2tsp

Black Pepper: 2tsp - Crushed

Baking powder: pinch

Ghee\Vegetable Oil: 4tbsp – Warm- while kneading

Ghee\Vegetable Oil – for deep frying

Salt to taste

You Do:

Mix everything in BLUE, remember to use hot ghee – knead the dough start with spoon till the ghee is warm then with hands. Knead to stiff dough.

Let it stand for about 15-20 minutes.

Roll these to small puri shapes either with roll-pin or with hands. The Foodie rolled these with palms.

Use fork to prick pores into these mathris.

Deep fry them in ghee or vegetable oil on medium flame, we used ghee.

Remove when these are light golden and they turn light brown once they are out of heated ghee.

Done ! Let them cool, then store in air tight container. They turned out well – crispy and soft.I think if we had used roll-pin then these might have turned more like papdi but we liked it this way.